Tell us about your journey to Nobu Cape Town, and what brought you here?
I’ve been at Nobu Cape Town for four years now. I was selected by Nobu-San and Chef Hervé. I was asked to take this job six years ago, but I said no. It might sound crazy that I said no to such an amazing position at the time, but I knew I wasn’t ready. A few years later, I had been working at Nobu in Atlantis, The Palm in Dubai for a while, and had the right training, motivation and, most importantly, timing, so I knew it was time to take the next step. I didn’t know anything about Cape Town before I moved here. I took a leap of faith. It’s always a risk if you want to do something great, so you must be sure you’re ready.

When I first joined Nobu, I was a Sushi Chef. I had dreamt of becoming a Head Chef one day but never planned for it to actually happen! I am so thankful that I met my mentors: Nobu-San and Chef Hervé who pushed me so much, in a positive way. Chef Hervé is like a second father to me, and I’ve been lucky enough to be trained by two of the best in the business. It was a hard journey, but thanks to them, I was able to make it to where I am today.

What do you love most about Nobu Cape Town?
I love the people, and the culture. There are no words to describe the magic of Cape Town, it’s just wonderful. People here have a very different approach to anywhere I have worked before, which I love. They’re very direct, so I’ve had to learn to be honest and transparent too, which are wonderful qualities. Everyone I have met is very open and wants to learn more about you, so I try my best to learn as much as I can about them in return.

What makes Nobu Cape Town different to other Nobu restaurants around the world?
The produce, definitely. Nobu is all about freshness. When I first arrived, I was so excited to see what local ingredients could be used. The freshness of the local produce from Cape Town – fish, vegetables, fruits, wine – is something I’ve not seen before. Once I arrived, my first test was finding the best suppliers, and investigating where the food was sourced. I had so much wonderful support and was able to find some of the best options in the city.

How is South Africa represented in the menu?
My favourite local dish on the menu that I always recommend is the Kingklip with Amazu Ponzu, which is bedded in watermelon. The flavours work wonderfully together as the cold tempura and the watermelon complement each other. We also have a special South African dessert: Malva Pudding. We use lemongrass in the ice cream which is a favourite in South Africa. It’s a fantastic dessert that’s warm and comforting, and great for winter.

What is your favourite dish on the menu, what do locals enjoy the most and are there any dishes you wish would get more attention?
I love simple dishes, so when I joined we created a Crispy Calamari Aji Aioli – sweet, spicy and Peruvian – but made with local squid and adapted for South African taste. This is what Nobu is all about. Nobu-San gives you the tools, then leaves you to be creative and craft your own version, always in the signature Nobu way.

A huge local favourite is the Spinach Salad with Dried Miso and Yuzu Truffle. It’s always on everyone’s table. It has korobi in it – a vegetable belonging to the turnip family. In Cape Town, korobi is grown year round, so we add it to the spinach salad for a special crispiness and crunch. It’s actually a very under-used vegetable, mostly because people don’t know how to use it. Other underrated ingredients are tuna collar or hamachi kama. This part of the fish is simple to grill, very delicious and is known as a delicacy in other countries. Unfortunately many people don’t know how to utilise these parts of the fish.

At Nobu, our philosophy is to use everything – nothing is wasted or thrown away. Even the skin of the vegetables are used for something. Last time Nobu-San was here in Cape Town, he saw someone cutting fresh tuna and throwing the bones away. Nobu stopped him, and reminded him that everything can be used or utilised in some way or another. We must respect the food given to us, and never waste it.

Are there any behind-the-kitchen secrets you can share with us?
We never use heat lamps or hot plates – we deliver the food straight away once it’s ready to be eaten and enjoyed immediately. It makes the timing a special challenge, but it ensures the freshness and great taste of each dish. Nobu’s philosophy is to cook and serve dishes as freshly as possible in all his restaurants across the world.

What’s your number one cooking rule?
I always say it’s about quality over quantity. You don’t need ten ingredients. Use four, but make sure they’re the freshest and highest quality, and are utilised in the best way possible with nothing wasted.

You’ve worked with Nobu himself, what have you learned from him?
Nobu-San taught me to always work from your heart. This is exactly what I tell my staff to do. Every time you’re cooking, imagine you’re cooking for your family. Every time you serve, imagine you’re serving a meal to someone you love. There’s an expression for this in Japanese: Kokoro. There’s always room to improve, and we can always innovate and evolve. But whatever you do, do it from your heart.

How do you spend your time in Cape Town when you’re not working?
I come from the Philippines, so I love being surrounded by nature. In Cape Town, the weather is amazing and you can spend all your time outdoors. You can go to the beach, go to amazing local outdoor markets, go to the mountains and so many other things. I love exploring all the restaurants in the city – just sitting outside and enjoying the scenery with good food. Wherever you go, you can always smell the wonderful sea breeze, which makes me feel like I’m back home.

Kitchen Talks